There is something mighty comforting about a slow cooker full of pulled pork, especially when it comes together with just three simple ingredients and fills the kitchen with that sweet, savory smell that means supper is going to be good. Root beer pulled pork has long been a favorite sort of potluck and cookout dish around the Midwest, where easy pantry recipes and economical cuts of meat have always had a place at the table. The soda helps tenderize the pork as it cooks low and slow, and when it is finished, you get a pile of juicy, saucy meat that is just right for feeding a crowd.
This pulled pork is wonderful heaped onto soft sandwich buns with coleslaw, pickle chips, and a big scoop of baked beans on the side. For late summer cookouts, I like to set it out with potato salad, sweet corn, macaroni salad, and a bowl of watermelon. If you are serving it for a cooler evening meal, it is just as fine with mashed potatoes, green beans, or a simple pan of roasted vegetables.
3-Ingredient Root Beer Pulled Pork
Servings: 8
Ingredients
1 boneless pork shoulder or pork butt roast, about 3 to 4 pounds
1 can or bottle root beer, 12 ounces
1 1/2 cups barbecue sauce
Directions
1. Place the pork shoulder into the slow cooker and pour the root beer over the top.
2. Cover and cook on low for 8 to 10 hours, or until the pork is very tender and easy to pull apart with a fork.
3. Remove the pork from the cooker and discard most of the liquid. Shred the meat with two forks, then return it to the slow cooker.
4. Stir in the barbecue sauce, cover, and cook on low for 20 to 30 minutes more, until hot and well coated. Serve warm.
Variations & Tips
Make It Tangier: If you like a sharper barbecue flavor, use a sauce with a little extra vinegar or stir in a spoonful of yellow mustard when you add the sauce. That little touch brightens the sweetness of the root beer nicely.
Choose The Right Cut: Pork shoulder or pork butt is best here because it has enough fat to stay juicy during the long cook. A leaner roast can dry out, so this is one of those times when the old-fashioned, well-marbled cut truly earns its keep.
For Sandwiches: Toast the buns lightly before piling on the pork, especially if you are serving a crowd buffet-style. It helps the bread hold up better and gives each sandwich a little extra texture.
Make Ahead: This dish reheats beautifully, which is one reason it shows up so often at reunions and church suppers. You can cook and shred the pork a day ahead, refrigerate it in its sauce, and warm it gently before serving.
Stretch The Batch: If you are feeding a table full of hungry folks, serve the pulled pork with buns, slaw, pickles, and a couple of hearty sides so everyone can build a full plate. It is a thrifty way to make a simple roast go a long way.